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We get by with our Warm Morning Broilmaster natural gas grill, (pics)...

maconwhoopeedawg

maconwhoopeedawg

Circle of Honor
May 29, 2001
49,800
7
105
dual ovens, and stove to fire up some pretty tasty meals...

Grille skrimps with taters, carrots, peppers and onions...

Grilled_Shrimp_Dinner05_26_07.jpg


baked salmon, steamed taters, and sauteed zucchin and onions...

Our_Baked_Salmon.jpg

grilled chicken, taters and asparagus...

GrilledChicken_Apparugus_Taters04_0.jpg

and Junebug's Italian Zucchini pie with fresh maters...

MamasItalianZucchiniCresentPie003.jpg
 
Been doing that myself for a couple of years now...


eat healthy during the week and binge a little on the weekends....
 
Well, I underwent open-heart bypass surgery in March of '99,...

and an angioplasty procedure in September of the same year.

I try to behave when I eat, but not always.
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At a little over 6', I tipped the scales at 170 lbs this am. I'm scrawny.
 
That's my exact size...


I'm 51, my daughter was born when I was 40. I lost about 15 lbs after that to get to 170. I've got a thin frame too.
 
Broilmaster is the best you can get for my money. Last...

forever, cook like new forever, lifetime warranty on the big parts, 10 years on the stuff that wears out.
 
I've had this one for over 20 years. It's hooked up to my natural gas...

line. Dang thangs run for over $1200 now!
 
Re: I've had this one for over 20 years. It's hooked up to my natural gas...

Originally posted by maconwhoopeedawg:
line. Dang thangs run for over $1200 now!
Click to expand...
Yeah, and even more. I bought mine, a P3 with side burner and side table and some other options, ten years ago for about 1600. That's a lot for a grill but it cooks perfect and will far outlast me. I had two Ducane grills prior to the Broilmaster and they weren't half the grill.

The other thing is you can count on Broilmaster to always make the parts you need.
 
Yep, the prices can run on up there, but they're dependable and...

they certainly cook good.

Where did you purchase your's? I got mine from Atlanta Light & Gas.
 
Re: Yep, the prices can run on up there, but they're dependable and...

The Fireplace Company on Canton Rd. in Marietta. I'm not real happy with them right now and think you can probably find better deals and service elsewhere. I think I willingly paid a little more because they are close by. Have also bought a couple of ventless gas stoves from them and I'm unhappy with their service. Once they've got your money, they don't know you.
 
There's one of those here in Macon. After reading your reply,..

I'll be certain to stay clear of them.
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Gotta run.
 
Eub, you are only 216 posts away from the coveted milestone 50,000 mark....

post hard, buddy, so we can watch the odometer roll over on thread view. I'm not sure anybody will be alive/around to see it on topic view board.
 
LOL! I do post in spurts, but seriously doubt I'll reach 50,000 before...

midnight tonight when the Chat changes over.
 
"It ain't the arrow, its the Indian"...

...nice sear and juice on the salmon off a grill (pan cooked fish guy here). Junebugs' zucchini pie recipe you get time/inclination....all looks damn good.
 
Re: "It ain't the arrow, its the Indian"...

I season the salmon with Old Bay, Tony Chachere's, basil and bake in oven at 375 for 14 mins. At 9 mins, I pour a little honey over them...helps give them that pretty look (plus, it tastes good too.)






RECIPE FOR ITALIAN ZUCCHINI CRESENT PIE





Cook and stir 4 c. thinly sliced zucchini and 1 c. chopped onion in ¼ to ½ c. margarine for 10 mins. or until onions are translucent. Stir in ½ c. chopped parsley or 2 T. parsley flakes, ½ tsp. salt, ½ tsp. pepper, ¼ tsp. garlic powder, ¼ tsp. basil, ¼ tsp. oregano leaves. Combine 2 beaten eggs and 8 oz. (2 c.) shredded Mozzarella or Muenster cheese. Stir into zucchini mixture. Separate 8oz. can refrigerated crescent dinner rolls into 8 triangles. Place in ungreased 10" pie pan, press over
bottom and up sides to form crust. Spread crust with 2 tsp. mustard. Pour vegetable mixture into crust. Bake in preheated 375 degree oven for 17 mins. or until center is set. (You may need to cover crust with foil the last 10 mins.) Let stand 10
mins. before serving.




This post was edited on 4/20 7:25 PM by maconwhoopeedawg
 
Danke...

I now pan cook thicker fish filets this way (cobia, tuna, snapper).

lA little olive oil in a non-stick pan on medium high heat just enough to coat (Pam olive oil spray works good). Filet's seasoned very Lightly with salt, pepper, garlic and Old Bay. Lay 'em down in the preheated pan and let them sear. Nudge them just enough to make sure they aren't sticking and let it happen.

Those filets will be "clear" when you put them in the pan...when they turn White near halfway up on the side (will determine when U turn), maybe 3 minutes...looks white turn and repeat. Maybe 90 seconds before pulling them out the pan ...melt a tablespoon of butter in the pan and squeeze a half a lemon's juice in the butter/fish juice in the pan.

Spatula plate fish & pour lemon/butter/fish pan juice over it.
 
Re: Sounds good. I copied and saved that.*

For me, get a high quality piece of fish it simply gives me the best control over not overcooking it (unforgiving w/ seafood) and lets the fish, lightly seasoned, speak for itself.

Btw..Red Snapper, Black Sea Bass, Cobia, Tuna, Dolphin....in that order here. All damn good.
 
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